My thoughts:

You can't get a quicker meal during the warm weather months than pesto. In this version, verdant pea shoots (or pea greens or pea vines depending on what you want to call them) combine with the Spring onions to create the freshest tasting pesto I've ever had. It is mild but intensely flavorful. The shrimp isn't 100% needed, but they do add a little texture interest (and little bursts of flavor!) to the dish.

Quick notes about the ingredients:
Pea shoots or pea greens are the top parts of the pea plant. For this dish, use only young, tender shoots. More mature (and fibrous) pea shoots (often found in Asian markets) need to be cooked before eating. Pea shoots taste sort of like the pod part of snow peas.

Spring onions have a larger, more rounded and defined bulb than green onions or scallions, but either of those would be an adequate substitute if Spring onions are unavailable.

I'm so glad I saw this. I got pea shoots in my CSA box last week and wasn't feeling too creative. So, I just sauteed them with garlic and olive oil. Tasted fine, but kind of boring. I'll have to try this if we get pea shoots again.

Made this last night with whole wheat pasta, and it was fantastic! The flavor was so light and summery, and just the right amount of cheese and oil so it wasn't heavy. Didn't have shrimp on hand, but that would be a great addition.